SESAME-GARLIC NORI CHIPS

MAKES 42 chips Sometimes I want to chow down like a teenager: just lie in front of the television, tune into something entertainingly mindless, and snarf a snack. But my ever-present adult voice knows that no amount of saltiness will ever recreate that fleeting adolescent combination of zero responsibility and boundless possibility. But that doesn’t mean I won’t try. When you feel like crawling into a bag of potato chips, whip up a quick batch of these instead. INGREDIENTS • 12 nori sheets • water • 1 tablespoon (15 ml) sesame oil • 3 cloves garlic, minced (about 1 tablespoon (15 ml)) • pinch ground cayenne pepper • salt, to taste • 1/2 tablespoon (30 ml) sesame seeds DIRECTIONS 1. Preheat the oven to 275 F (140°C). Cover two large baking sheets with parchment paper or aluminum foil. 2. Place 6 sheets of nori, shiny side up, on the baking sheets. With a pastry brush, lightly brush the shiny side of the nori with water, being sure to reach the edges, then carefully align another sheet of nori on top and press them together. Repeat with the remaining sheets until they’re all buddied up. 3. Using kitchen shears or a sharp knife, cut the nori into 1-inch strips, then cut those strips in half crosswise. You should end up with about 42 chips. Arrange the chips in a single layer on the baking sheets. 4. In a small bowl, combine the sesame oil, garlic, and cayenne. Use the pastry brush to coat the top of the chips, then sprinkle generously with salt. Use your fingers to sprinkle the sesame seeds across the tops of the chips. 5. Place on the middle rack of the oven and bake for 15-20 minutes. They will crisp and turn a deep, glossy green. Remove from the oven, taste, and sprinkle with more salt if you like. Allow them to cool before eating for maximum crunch. YOU KNOW HOW YOU COULD DO THAT? Same directions, different ingredients. SOUTHWEST NORI CHIPS • 12 nori sheets • water • 1 tablespoon (15 ml) coconut oil, melted • 1 clove garlic, minced (about 1 teaspoon (5 ml)) • 1 teaspoon (5 ml) paprika • 1 teaspoon (5 ml) chili powder • salt, to taste TOASTED ONION NORI CHIPS • 12 nori sheets • water • 1 tablespoon (15 ml) coconut oil, melted • 1/2 tablespoon (30 ml) onion salt (I like Savory Spice Shop’s Ornate Onion Salt) • 1 tablespoon (15 ml) dried chives

More Recipes You'll Love

• Kale Chips
• Roasted Sweet Potato Chips
• Apple Cinnamon Bars

Sesame-garlic nori chips are the crunchy, salty snack that disappears faster than you can make it: seaweed sheets brushed with sesame oil, garlic, and cayenne, then baked until glossy and crisp. Twelve sheets turn into about forty chips in under half an hour. Keep them for movie night or a paleo party tray.

Pro Tips

• Buddy the sheets up in pairs with a light brush of water between them. Single sheets burn before they crisp.
• Cut the stacks into 1-inch strips before arranging, so every chip gets its share of the sesame-garlic oil.
• Watch the oven closely after 15 minutes. Nori goes from crisp to brittle fast at 275 F.
• Let the chips cool completely on the tray before eating. They finish crisping as they cool.
• Try the variations too: Southwest chips with coconut oil, paprika, and chili powder, or toasted onion chips with onion salt and dried chives.

Frequently Asked Questions

How do I store nori chips?

Keep them in an airtight container at room temperature for up to 3 days. Any humidity softens them, so tuck a small paper towel into the container.

Why are my nori chips chewy instead of crisp?

Usually they came out of the oven too early or were brushed with too much water. Bake until they turn a deep glossy green, and cool them fully before judging.

Can I make these with different seasonings?

Yes. The same doubling-and-baking method works with Southwest spices or onion salt and chives, as long as the fat is brushed on lightly.

Are nori chips paleo?

Yes. Seaweed, sesame oil, garlic, cayenne, salt, and sesame seeds, with no grains or sugar. Just check that your nori is plain, unseasoned sheets.

Recipe Card